Creamy Caramel Candies

Ingredients

• 250 g sugar
• 250 g whipping cream
• 30 g Butter
• 60 g clear honey
• 1 Vanilla bean

Instructions

1. 1.

   Line a 20 x 20 cm baking pan with parchment paper and lightly oil it. In a medium saucepan combine the cream, sugar, butter, honey, and split vanilla bean; heat while stirring until the sugar dissolves, wiping the pot edges with a damp brush to remove crystals. When fully dissolved, insert a candy thermometer and bring the syrup to a boil. Continue cooking with occasional stirring until the thermometer reads 121 °C (about 20‑25 minutes).

2. 2.

   Work quickly and carefully: test the syrup’s consistency by dropping a small amount into ice water; it should cool into a firm ball that can be formed with fingers—this is the desired final texture.

3. 3.

   If the sample is too soft, cook the syrup a bit longer. Then remove the pot from heat, place its bottom in cold water to stop cooking, and discard the vanilla bean. Pour the hot syrup swiftly into the prepared pan.

4. 4.

   Let the syrup cool. Once set, break the slab and cut it into roughly 2 cm pieces with an oiled knife.